The yellow watermelon has a canary yellow flesh, often seedless, with occasional black seeds. Tasting no different from the common red watermelon, when ripe, yellow watermelons have the same signature two-toned green skin.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Inventory, 10 lbs : 0
This item was last sold on : 01/18/16
The Burro banana is occasionally sold under the name chunky banana as it is stubbier and more of a square shape than the common banana. Its peel is a rich, vivid, dark green that turns deep yellow with characteristic black spots when ripe. When young, the flesh of the Burro banana is tart and tangy with notes of apple and lime. As the fruit matures, the yellow flesh is soft on the outside with a slightly crisp textured center. A ripe Burro banana's flavor is creamy sweet with lemon undertones.
Burro bananas are available year-round.
The banana plant, though often referred to as a tree, is actually the world's largest herbaceous plant bearing edible fruits. Bananas are vital source of food security in many tropical and subtropical countries and the most popular fruit in industrialized countries. Burro bananas are also known as Orinoco, Bluggoe, Horse, Hog and Largo bananas.
Burro bananas have very little fat and are very low in calories. They are high in potassium and also contain a significant amount of vitamin B, vitamin C, fiber and magnesium. They also contain amounts of phosphorous, magnesium, calcium, iron, zinc, copper and selenium.
Burro bananas are known as a dual-purpose variety. They can be enjoyed fresh when fully ripe or used green like a plantain. Burro bananas can be used in both sweet and savory preparations. Most savory preparations are within Thai, Filipino, Indian, Latin and Caribbean cuisines. Complimentary pairings include cream, chiles, pork, chicken, black beans, limes, bright fruits such as berries and pineapple and nuts such as cashews and pepitas. To delay ripening, refrigerate. To hasten ripening, place in a paper bag and keep at room temperature.
Burro bananas are mainly grown in Mexico. Aptly named because their stubby stature is reminiscent to that of a donkey or burro. While they have a variety of culinary uses, they have also been used to stimulate hemoglobin in cases of anemia.
The true origins of wild bananas are to be found within regions of Southeast Asia. Trade routes would bring cultivated varieties of bananas to the New World. Burro bananas are native to Central America with cultivated origins in Mexico. The Burro banana is considered a superior growing variety because it is very vigorous and produces hardy wind-resistant foliage. Burro banana plants do not grow especially tall, reaching an average of twelve feet at maturity. The herbaceous plant successively produces fruit indefinitely without discrimination to seasons.
Recipes that include Burro Bananas. One is easiest, three is harder.
|Adventures in Cooking||Fried Burro Bananas|
|Manila Spoon||Pochero: Pork Stew with Burro Bananas|
|She Simmers||Thai Fried Bananas|
|Mexico In My Kitchen||Roasted Banana for a Warm Breakfast|
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